When Sheena Castellanos decided to go on a mission trip with other Strong Rock Christian School families to Nicaragua, the original plan was to help build ranchitos – small sheds – while also teaching families about the love of God. However, a new mission arose when Castellanos arrived at the village and observed the food menu.

Castellanos, who received a culinary arts degree from the Art Institute of Atlanta, has been cooking for a very long time. In 2005, she opened The Grand Gourmet, a catering company based in McDonough. Her love for cooking inspired her to further assist the families she spent time with on this mission trip.

When mission groups visit these families in Nicaragua, they implement a revolving menu with a few different options. These items include ingredients that are easy to access, since there are a few people who go into town and purchase things to make meals.

Castellanos noticed that there was not a wide variety of food choices; one morning, she wanted to make bacon for breakfast, but realized that bacon was not an affordable option. She saw these families owned all of the ingredients to make French toast, but they had never learned how to make it. Castellanos taught them the basics of making the meal, and they fell in love with it. This new addition to their menu was exciting and easy for them to access.

Castellanos did not only help them discover a new breakfast option; at dinner, she had the idea of demonstrating how to create alfredo sauce. These families did not have access to heavy cream, but when one man went to town, he bought an alternative cream that worked perfectly. This ingredient plus a blend of different cheeses allowed Castellanos to make alfredo sauce, which resulted in another meal this village could add to its menu.

During this trip, Castellanos formed great relationships with the ladies she worked with in the kitchen. Despite not speaking much Spanish, she used a translator app to communicate, and at times even called outside to her husband, Aaron, asking him how to say certain phrases.

“It was definitely hard to say goodbye,” Castellanos stated, reminiscing on her time in Nicaragua. Castellanos would love to return to see these families again one day, and hopes the recipes she showed them still have a place on their menu and in their hearts.

By Savannah Schofield